For the party try Christine’s gluten free Roasted Pepper and Walnut Dip recipe

walnutdipNutritionist, Christine Bailey, has an easy store-cupboard dip or spread which takes just minutes to prepare. Perfect for the party!

Rich in antioxidants and essential fats this is packed full of protein and nutrients.  With a creamy sweet taste it combines omega rich walnut oil and balsamic vinegar to create a wonderful dairy free dip.

Suitable for Vegetarians and vegans, Gluten-free, Wheat-free, Dairy-free, Egg-Free

Serves 4-6

Pinch of smoked paprika
1 garlic clove, crushed
100g / 4oz walnuts, chopped
225g / 8oz roasted red peppers (from a jar)
1tbsp sun dried tomato puree
3tbsp organic cold pressed walnut oil
1-2tbsp Higher Nature’s Organic Wild Pomegranate Balsamic Vinegar to taste
2tsp xylitol
Salt and black pepper to taste

1.    Place the paprika, garlic, walnuts, peppers in a food processor or blender and process until finely chopped.
2.    Add the rest of the ingredients and blend until smooth.
3.    Adjust quantity of vinegar and xylitol according to taste.  Season with a little black pepper and sea salt.

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